Spaghetti Meatballs

(Špagete)

Procedure

Tear bread into chunks and blitz in the food processor. Soak in milk.

Dice onion and garlic. Fry until softened on low heat (about 15 minutes).

Mix pork, beef, soaked breadcrumbs, finely chopped anchovies, fried onion and garlic, oregano, salt, pepper, and leave to rest for 1 hour.

Put peeled and crushed garlic with halved tomatoes into a roasting tray. Salt, pepper and olive oil on top. Place in a preheated oven at 400 °F to roast for 25 minutes. Once roasted pour white wine and balsamic vinegar fully mixed with sugar. and leave for a few minutes. Crush all into a sauce removing tomato skins. Move them to a big pan.

Roll meat mix into golf-sized meatballs and sear them in a frying pan (1-2 minutes). Once seared, move all to the big pan with sauce and cook over a gentle heat until cooked through (20-25 minutes).

Cook pasta al dente, drain it, and then combine with meatballs in the big pan.

Grate parmesan over served plate and garnish with a few basil leaves.

Ingredients

Meatballs

2 slices Bread (old)
100 ml Milk
1 White onion
2 cloves Garlic
50 ml Olive oil
300 g Beef
300 g Pork
3-4 Tinned anchovies
1 tbsp Dried oregano
1 tbsp Salt
1 tbsp Black pepper

Sauce

6 cloves Garlic
500 g Tomatoes
1 pinch Salt
1 pinch Black pepper
50 ml Olive oil
150 ml White wine
1 tbsp Balsamic vinegar
1 tbsp Caster sugar

Other

400 g Spaghetti (1 pack)
Freshly grated parmesan
Fresh basil leaves

See Also